PALO, Leyte (PIA) — The local government of Palo in Leyte is embarking on a “slow food” principle to prevent the disappearance of local food preparations and traditions, counteract the rise of “fast food” and “fast life” culture, combat people’s waning interest in the local food they eat.
Dubbed “An Kultura han Pagkaon ha Palo (The Culinary Heritage in Palo),” the activity will probe into the rich gastronomic heritage of the town, while promoting the principles of slow food which are good, clean, and nutritious.
Independent food scholar, Ige Ramos, who will be featured in this activity, said “slow food” is the exact opposite of “fast food” which many people eat and rely on in this past-faced and quick-changing environment.
“Slow food is prepared using traditional methods and high-quality, usually local, ingredients. It uses healthy ingredients and provides genuine flavors,” Ramos said.
More than this, the culinary movement in Palo will be more on preserving culinary traditions, sustaining local cooking practices and revitalizing the authentic flavors of the town.
Although many people may not be familiar with the term, Ramos further explained, slow food speaks of contemporary social challenges and aspects of the town’s customs and cultures. By providing a channel for producers and farmers who supply the food that people eat, it aids in the preservation of the local culinary legacy.
Slow food also supports organic farming, food biodiversity, fair trading, and ethical and sustainable food production and consumption.
Palo has also established the Palo Gastronomy Society with members who are committed to cultivating the taste of the town’s rich gastronomic heritage.
The town’s local dishes such as suman, arasip, mola-bola, lechon, kinilaw and the vegetable cuisines such as “lawot-lawot” and “dagmay” are being preserved for how it is being traditionally prepared and made from ingredients which are locally grown. (ACR/PIA Leyte)
